It was time for me to come back! Had a wonderful and relaxing vacation, got to spend fun time with J-man, but am ready to rock again.

What have I been doing? Well, for starters, I managed to copy the McDonald’s burgers. I sure did and get this, I even bought MSG for it; they use lots of it and I really wanted to duplicate their burgers. So far I nailed the Big Mac. And the cheeseburger.

I like the concept of those thin, griddle-cooked burgers but I ditched the MSG. It’s just not for me. Then I started messing with the basic recipe and replaced the ketchup and yellow mustard twirl for a simplified but oh-so good Southern comeback sauce.

I also added lettuce and real onions instead of the dehydrated onions McDonald’s uses. I used my non-stick griddle mainly because I found the trick is not to use any oil or butter when cooking the patties. Less fat = less guilt.

Here’s the foundation for my new best sauce: mayonnaise and ketchup. They get along just fine.

The pepper doesn’t make it really hot, no worries, it just adds a tremendous amount of flavour and some zing.

Stir in the remaining seasonings and set the sauce aside. The longer you give it, the better it will be.

Mix everything listed under ‘seasoning’ and put it in a shaker.

Just for the record; you put the salt mix in a shaker and you season the burgers to taste! I understood that several Europeans thought you had to use all the salt on the burgers. Maybe because we’re used to seasoning the ground beef before grilling the burgers.

Chop the onion as fine as you can without turning it into mush. For me this slap ‘n chop works best.

Slice the cheddar. I buy it in bulk and freeze it. Flavour is perfect but it gets a little crumbly after thawing but we’ll melt it anyway.

McDonald’s burgers are 2 oz per burger, so form 8 small meatballs.

Basic hamburger buns. I like the ones with sesame seeds on top. Slice them in half.

My dirty little secret: I use my tortilla press for making burgers after I line it with a cut-up ziplock bag.

You can use a rolling-pin and ziplock bag as well, though! Place a meatball in there…

And flatten the heck out of it.

Heat a griddle, mine was non stick. Use no butter or oil and bake the patties for roughly 2,5 to 3 minutes on each side.

They will instantly shrink and become the perfect bun size.

Flip them over and season them on both sides after they’re done.

Top one burger with cheddar and put another one on top. Lay the buns on the griddle and toast them slightly.

Top the buns with lettuce, the double cheeseburger, a dollop of comeback sauce and onions to taste.

Combine all ingredients listed under ‘Comeback Sauce’ and refrigerate for as long as you can. Combine all ingredients listed under ‘Seasoning’ and put it in a shaker. Mince the onions as fine as you can, slice the cheddar and slice the burger buns in half.

Form 8 thin patties using a tortilla press lines with a ziplock bag or a rolling pin and ziplock bag. Heat a preferably non-stick griddle and cook the patties without butter or oil for 2 and a half to 3 minutes on each side. Season after cooking.

Place a slice of cheddar one a patty and place another one on top. Lay the buns on the griddle and toast them slightly. Top the buns with lettuce, the double cheeseburger, a dollop of come back sauce and onions to taste.